Description
This Vegan Tuna Salad tastes similar to the real thing and is great in sandwiches or with crackers!
Ingredients
Scale
- 3 cans chickpeas, drained and rinsed
- 1/2 cup diced celery
- 1/2 cup diced dill pickles
- 1/4 cup diced onion
- 1/2 cup vegan mayonnaise
- 1 tablespoon dijon mustard
- 1–2 tablespoons nori flakes (you can use more or less depending on how “fishy” you want it to taste) See in post how to make your own!
- Salt and black pepper, to taste
- Optional additions: crackers, bread, lettuce cups, fresh fruit
Instructions
- Add the chickpeas to a large bowl and use a potato masher, or fork, to roughly mash them. It’s ok if some are left whole.
- Add in the celery, onion, pickles, mayo and dijon. Mix everything together and then season to taste with nori flakes, salt and pepper.
- Assemble your meal prep bowls: Put an equal amount of vegan tuna salad into each container (about 1 cup in each one). You can either store your crackers/bread/lettuce/etc.. in a separate container or you can get a little plastic or metal container to fits into your large container so they don’t touch the tuna salad.
- Prep Time: 15 mins
- Category: Lunch, Vegan
- Method: No cook
- Cuisine: American
